Step 15: Finish assembling

Step 16: Rest Spring Roll Skin Lasagna

Rest the lasagna on a trivet, loosely covered for 15 minutes. Slice and serve.

I’m all about looking at ingredients and thinking how they can be used in a way not originally intended. In honor of National Vegan Day this lasagna recipe is not only vegan and gluten free, but also doesn’t require boiling noodles. I hate doing that—you have to heat up the water, add the pasta sheets, bring to a boil and fish them out before they are entirely cooked then drain them. What seems to be the hardest part is handling them without sticking together and/or tearing. To overcome the only thing between me and the lasagna recipe of my dreams is to use spring roll skins—the rice and tapioca flour-based pasta rounds used to make fresh spring rolls in Thai restaurants.

This technique for hands free garlic peeling is absolutely one of my favorites and love the opportunity to share this video http://www.saveur.com/article/Video/video-How-to-Peel-a-Head-of-Garlic-in-Less-Than-10-Seconds by Executive Editor Tom Coleman Saveur Magazine. It is brilliant.

Step 1: Saucy Stuff

Step 2: Garlic peeling

This is my version of peeling garlic without using your hands. Place the cloves in a clean coffee can and shake for 30 seconds. Sorry mine takes a little longer, but I love the sound it makes when shaking.

Step 3: Mince garlic with salt

Add a little salt to the garlic cloves before mincing--it keeps the garlic from clumping together.

Step 4: Back on the Sauce

In a heavy saucepan add the olive oil, garlic and parsley and let infuse the oil for 20-30 minutes on the lowest possible temperature setting . Stir occasionally. Avoiding a higher temp prevents the garlic from browning and turning bitter.